Business Plan – Bakery Products
COLEGIUL TEHNIC DANUBIANA ROMAN
Structure of the Business Plan
Chapter I – Defining the business objective, legal
and commercial coordinates
1. Activity field of the suggested business
2. Objectives
3. Market and customers
4. Products and services
Chapter II – Organisation and management
1. Production process
2. Management
3. Staff
Chapter III – Financial overview
1. Finances required
2. Foreseen income
3. Production costs
Chapter I –
1. Activity field of the suggested business
•
•
S.C. “PANI-SAN” S.R.L., with a subscribed capital of
2,000 RON was set up on 5th November 2011 and
is enrolled at the Commerce Register with number
J27/1817/2010 having CUI RO 3428300. The firm’s
address is: 9 Energiei St, Roman and is a company
with a unique associate.
The company’s main activity objective is the
production of bakery products and retailing them
through its own shops. In the first year of activity,
the bakery had the following financial results: an
average turnover of 12,000 lei monthly, a rate of
monthly gross profit of 15%, the liquidity ratio
being very satisfactory. The company has no
ongoing credit.
•
We intend –in the first stage –
to gain a contract which
would imply supplying local
restaurants with bread and
other bakery products. In the
second stage we intend to
expand the production
activity in the field of making
pastry products.
•
We believe this business has
real chances of succeeding
as there is an increasing
demand for the products we
are going to offer; moreover,
our geographical location
ensures a wide supply base
with raw materials and there
are high sale opportunities
due to the relatively limited
network of such products in
the area.
2. Objectives
After obtaining this contract,
we intend to:
• Increase bread production
to meet the required
demand
• Create stable customers
• Reach a use of production
capacity of 75%
• Realize a monthly turnover
of about 20,000 lei and a
gross profit of 4,000 lei.
•
Two Picture Page Layout
•
Starting from the second year of
the contract we intend to:
Increase the volume of activity
by reaching a use of production
capacity of 95%
Reach a turnover of about
25,000 lei and a gross profit of
5,300 lei every month
3. Market and Customers
Pastry products’ market is recording a constant growth regarding both
quantity and value. This business is considered to be one of the least
expensive branches in the food industry sector, at the same time
benefitting by an increasing demand due firstly to the fact that the
products offered are cheap and therefore accessible to all consumer
categories.
The customers we have in view are divided into four
• A. old customers of the bakery in Roman, due to the bakery’s
categories:
strategically location and to the high quality of the products as
•
•
well as attracting new customers;
B. town kindergarten and high school canteens.
C. event organizers in the area
D. tourists transiting the town
4. Products and Services
The product mainly offered will be bread. Another product that can be offered is
whole meal bread. As secondary products, there will be obtained pastry
products, products for children and for different events.
The actual prices for these products are as following:
The actual prices for these products are as
following:
white bread …………………….. .1,8 lei/pc.
bread rolls …………………………..0,5lei/pc.
Whole meal bread ……………….. 1,6 lei/pc.
traditional bread ………………… 2,0 lei/pc.
•
•
In order for our products to be sold it is
important that they should have good
bakery qualities, the flour used should have
a small percentage of ash (it should be
white) and should be kept in proper
humidity conditions.
As product sale will be ensured mainly to
restaurants’ clients, we believe that an
ample advertising campaign – posters,
leaflets, mass – media - is necessary.
Concerning the location of the bakery, we
consider that it has a fairly good accessibility
and it is known well enough, therefore extra
advertisement is not needed. We think that
the best type of advertisement will be to
ensure high quality products and
maintaining promptness in performing
delivery services.
Chapter II
Organisation and management
The production process
The production cycle consists in
the following stages:
purchasing white and brown
wheat flour;
purchasing rye flour;
purchasing yeast;
dough making;
bread baking;
packing rye bread in bags;
packing the rest of the
products in plastic cases;
delivery.
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